The Whiskey Smash is a Mint Julep that went to California. Same idea (whiskey, sugar, mint) but with lemon juice added to brighten things up. The result is a drink that’s herbal, citrusy, and refreshing enough for warm weather but complex enough to sip slowly.
Muddling technique
The mint is the key to getting this right. Add the leaves to the shaker and press them gently with the muddler. You want to bruise the leaves to release their oils, not pulverize them into green confetti. Over-muddling makes the drink taste bitter and grassy. Three or four firm presses is enough.
Add the lemon juice and simple syrup, then the non-alcoholic whiskey, then ice. Shake it hard for 10 to 15 seconds. Strain into a rocks glass over fresh ice. The straining catches any stray mint pieces, and the fresh ice keeps the drink colder longer.
The spirit
Seedlip Spice 94 works well here because its allspice and cardamom notes play naturally alongside mint and citrus. The warmth of the spirit gives the drink backbone so it doesn’t taste like lemonade with herbs. For a richer version, try Lyre’s American Malt, which adds a caramel sweetness that pairs well with the mint.
Seasonal variations
In summer, add a few muddled cucumber slices for a lighter, more refreshing take. In fall, swap the simple syrup for maple syrup and the drink shifts into sweater-weather territory. A splash of ginger beer on top instead of serving it straight adds fizz and spice. The Mint Julep is the natural companion to this drink, trading the lemon for pure bourbon-and-mint simplicity.
